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smash burger taco recipe
- Total Time: 35 minutes
- Yield: 8 tacos (4 servings) 1x
- Diet: General
Description
This ultimate smash burger taco recipe is designed for busy parents and home cooks seeking exciting, family-friendly dinner ideas that break the routine, transforming simple ingredients into a viral-worthy mashup.
Ingredients
Scale
- 2 lbs (900 g) lean ground beef (15-20% fat), divided into 8 portions
- 8 small (5-6 inch / 12-15 cm) flour or corn tortillas (corn tortillas for gluten-free option)
- 8 slices American cheese (ensure microbial rennet; cheddar or Monterey Jack also melt well, or use dairy-free slices)
- 0.5 small red onion, thinly sliced
- 16–24 dill pickle chips
- 2 tablespoons (30 ml) vegetable oil, plus more for cooking
- 1 teaspoon (5 g) kosher salt
- 0.5 teaspoon (2.5 g) freshly ground black pepper
- 4 tablespoons (60 ml) seedless tamarind paste
- 0.5 cup (120 ml) warm water (for tamarind)
- 2 tablespoons (30 ml) fresh lime juice
- 2 tablespoons (30 g) light brown sugar
- 2 cloves minced garlic
- 1 inch (2 cm) piece grated fresh ginger
- 2 tablespoons (30 ml) alcohol-free soy sauce
- 2 teaspoons (10 ml) sriracha or chili-garlic sauce (ensure alcohol-free)
- 2 teaspoons (10 ml) cornstarch (for slurry)
- 2 tablespoons (30 ml) cold water (for slurry)
- 2 cups (200 g) shredded red cabbage
- 1 cup (100 g) julienned carrot
- 0.5 cup (30 g) chopped fresh cilantro
- 0.25 cup (15 g) chopped fresh mint
- 2 green onions, thinly sliced
- 1 teaspoon (5 ml) granulated sugar (for slaw dressing)
- 0.5 teaspoon (2.5 ml) salt (for slaw dressing)
- Toasted white sesame seeds (for garnish)
- Fresh red chili (for garnish)
Instructions
- Prep Glaze, Slaw & Patties: In a small saucepan, combine tamarind paste, 0.5 cup warm water, 2 tablespoons lime juice, brown sugar, minced garlic, grated ginger, alcohol-free soy sauce, and sriracha. Bring to a simmer over medium heat until sugar dissolves. Whisk 2 teaspoons cornstarch with 2 tablespoons cold water to form a slurry, then whisk into the simmering glaze. Cook, stirring constantly, for 1-2 minutes until the glaze thickens to a syrupy consistency. Remove from heat. In a medium bowl, combine shredded red cabbage, julienned carrot, chopped fresh cilantro, chopped fresh mint, and sliced green onions. In a separate small bowl, whisk 2 tablespoons fresh lime juice, 1 teaspoon granulated sugar, and 0.5 teaspoon salt. Pour dressing over the slaw and toss, then set aside for 10 minutes for flavors to meld. Divide the 2 lbs ground beef into 8 loose portions (about 4 oz / 110-115 g each). Heat a large cast-iron skillet or griddle over high heat until smoking lightly.
- Cook & Smash Patties: Add 1 tablespoon vegetable oil to the hot pan. Place 2-3 beef balls onto the hot surface, ensuring space between them. Immediately place a piece of parchment paper over each beef ball. Using a sturdy metal spatula or burger press, smash each ball down firmly and thinly (about 1/8 inch / 3-4 mm thick). Season generously with salt and pepper. Cook for 60-90 seconds until a deep brown, crusty sear forms.
- Flip & Cheese Patties: Carefully scrape under each patty with the spatula to release it, flipping over to the second side. Immediately place a slice of American cheese on top of each patty. Continue to cook for another 30-60 seconds, or until the cheese is melted and bubbly, and the edges are crisp. (If your pan cools down too much between batches, briefly increase the heat to maintain searing temperature.)
- Warm Tortillas & Assemble Tacos: Transfer cooked patties to a plate and cover loosely to keep warm. While the second side of the burgers cooks (or immediately after removing them), quickly warm the tortillas on the same hot griddle for 10-15 seconds per side until they are pliable and lightly toasted, then stack and cover. To assemble, place a warm tortilla, top with a cheesy smash burger patty, then brush a generous amount of the Spiced Tamarind-Lime Glaze over the burger. Add a few slices of red onion and 2-3 dill pickle chips, then finish with a generous spoonful of the Herbaceous Slaw.
- Serve & Garnish: Arrange two completed tacos per plate. Drizzle any remaining glaze artfully over the beef and tortilla for an extra pop of flavor. Garnish each taco generously with a sprinkle of toasted white sesame seeds, a few slivers of fresh red chili, and a scattering of fresh cilantro and mint leaves for a final burst of color and aroma. These tacos are best served immediately for optimal crispness.
Notes
Customize with ground turkey or chicken, plant-based mince, or different cheeses like cheddar or Monterey Jack (or plant-based slices). For a spicier kick, add sliced jalapenos or extra sriracha to the glaze. Ensure skillet is smoking hot and well-oiled to prevent sticking; do not overcrowd tortillas when warming to avoid sogginess.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: 2 tacos (approx. 350 g)
- Calories: 750 calories
- Sugar: 15 g
- Sodium: 1500 mg
- Fat: 55 g
- Saturated Fat: 23 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 50 g
- Cholesterol: 250 mg